A warm mushroom salad, a warm late winter's eve.. I think perhaps I can make it 'till spring! I enjoyed it with purely the mushrooms and juices, but you may also prefer the traditional salad toppers. Courtesy DailyRecipe email service.
Cook and stir 3 to 5 minutes, or until mushrooms are tender.
Stir in chives, lemon juice, vinegar and sugar.
Simmer for a few seconds until very hot.
Spoon over salad greens.
Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.
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